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Tabbouleh with barbecued vegetables and feta

6 serves


• For the tabbouleh: 250g cracked wheat, 1/2 cucumber, 1 bunch of fresh mint, 1 bunch of flat leaf parsley, 1 lemon
• 2 red onions
• 1 aubergine
• 150g feta cheese
• 3 courgettes
• few tomatoes
• 1 bulb of garlic
• Olive oil, fresh oregano, fresh flat-leaf parsley


1)First, light your barbecue. Marinate the feta in a small bowl using olive oil, few leaves of fresh oregano then salt and pepper. 2)Prepare the tabbouleh: cook the cracked wheat according to instructions on the packaging then mix with mint, thinly chopped cucumber and lemon juice. Season with salt and pepper then set aside. 3)When the barbecue is hot enough, cook all the vegetables previously cut into slices and the garlic until well grilled. When done, remove from heat then cut into small pieces. Add the chopped parsley and remaining oregano then season with olive oil. 4)Cook the whole marinated feta on the barbecue for about 3 minutes or until golden and crispy, then gently turn and cook for another 1 to 2 minutes. 5)On a large serving bowl, place the tabbouleh, top with the grilled vegetables then finish with the crumbled feta. Enjoy!

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